Preheat the oven to 300 degrees F.

Toss the candied lemon and orange peel with about ¼ cup all-purpose flour to keep it from sticking together and then pulse in a food processor until finely minced. Set aside.

In standing mixer, use paddle attachment to beat the eggs until foamy. Add the sugar, honey and vanilla extract and beat until combined. Add the ground almonds and hazelnuts, salt, baking powder, Lebkuchengewürz, and chopped candied lemon and orange peels and beat vigorously until thoroughly combined, about 2 minutes. The mixture will be wet but if it is too thin to scoop onto the oblaten add some more almond or hazelnut meal.

Scoop the mixture onto the Backoblaten, smoothing down the top and leaving just a slight space around the edges. Set them on a lined cookie sheet. Bake on the middle rack of the oven for 25-30 minutes. Remove the cookie sheet and allow to cool completely.

Once cooled, place a wire rack over a cookie sheet (to catch the drippings). Make glaze: stir together milk and sugar until smooth. Dip the tops of the Lebkuchen in the sugar glaze, letting the excess drip back into the bowl, and then place the Lebkuchen on the wire rack. Let the Lebkuchen dry completely until the glaze is hardened. Keep stored in an airtight container. Will keep for several weeks and the flavor improves with time. Makes about 35 if using 70mm Backoblaten and about 25 if using 90mm Backoblaten.